Homemade Fruit Veg Snacks (Print Version)
# Ingredients:
→ Base Mix
01 -
3 tablespoons gelatin (best if grass-fed collagen)
02 -
250 g mixed fruit, cut up
03 -
60 g assorted veggies, peeled if needed and chopped
04 -
2 tablespoons raw honey
05 -
0.25 teaspoon straight vanilla extract
06 -
60–120 ml plain unsweetened apple juice
→ Fun Color Combos
07 -
Blue/Purple: 150 g blueberries with 30 g zucchini
08 -
Green: 150 g green grapes plus 30 g spinach
09 -
Red: 150 g chopped strawberries and 30 g beets
10 -
Orange: 150 g peaches chunked with 30 g carrots
# Instructions:
01 -
Lightly oil a 20x20 cm pan lined with wax paper, or lay out silicone molds on a sheet pan. Leave them off to the side until you need them.
02 -
Toss fruit, veggies and 60 ml of the juice into your blender, then snap on the lid.
03 -
Crank the blender up and let it go until everything’s totally pureed. If it’s too thick, splash in more juice in tiny amounts until it’s super smooth.
04 -
Pour in your honey and vanilla now. Blend again till everything’s all mixed together.
05 -
Have a quick taste. Want it sweeter? Mix in a bit more honey now.
06 -
Scoop that fruity mix into a saucepan. Sprinkle gelatin on top and whisk until there aren’t any lumps.
07 -
Warm it up on medium heat, whisking the whole time, till the gelatin’s completely melted and smooth. Don’t let it boil. This should take about 3 minutes.
08 -
With a dropper, fill the molds with the warm mix. Or just pour into your greased pan. (If you need to, let the pan stay on the turned-off burner to keep the mix warm.)
09 -
Move your filled pan or molds into the fridge and let them sit at least 2 hours to firm up.
10 -
When they’re set, carefully take the snacks out of the molds or slice them up if you used a pan. Time to eat or stash them away.
# Notes:
01 -
To double-check the gelatin’s melted, rub a tiny cooled dab between your fingertips—should be smooth, not gritty.
02 -
Don’t use pineapple or kiwi since their natural enzymes mess up how gelatin sets.
03 -
Keep in a sealed container in the fridge for two weeks or freeze up to two months.